I am not a fan of high calorie, super sugary desserts. But, I do enjoy a little something sweet every once in a while and this dark chocolate pumpkin seed bark is just the thing. It’s the perfect, healthier fall dessert and what I served at my Thanksgiving dinner last year. I may make it again this year, too!
Here’s the recipe:
12 ounces good quality dark chocolate
¾ teaspoon vanilla extract
½ cup shelled and roasted pumpkin seeds
Line a 12 x 9 inch baking dish with aluminum foil, shiny side up.
In a saucepan, bring an inch of water to a simmer. Set a heatproof bowl over the top of the saucepan (water should not touch the bowl). Add the dark chocolate, stirring occasionally while it melts. When almost all the chocolate is melted, remove the bowl from the saucepan and add the pumpkin seeds, stirring until incorporated and all the chocolate is completely melted.
Pour the mixture into the baking dish and smooth into a single, even layer. Chill in the refrigerator for one hour. Once chilled, lift the foil from the dish and break apart the bark. Store in an airtight container at room temperature or in the fridge.